Tandoori Broccoli Steak and Paneer with Yoghurt Chutney

Tandoori broccoli steaks with paneer is a dish prepared by roasting broccoli and paneer that have been marinated in yoghurt and spices. Traditionally it is prepared in a tandoor, which is a traditional Indian clay oven where food is prepared on a live fire and this gives the food a smoky flavour – which we try and replicate in this recipe by grilling in the oven using a simple blend of spices in yoghurt that can all be easily sourced from your local grocery store.

Tandoori malai broccoli is a very popular appetiser or side in Indian cuisine, and this recipe transforms it, making it into a main course. By marinating the broccoli, and cutting them into larger ‘steak’ sizes, it both infuses it with flavour and allows it to be the centrepiece of the meal. The paneer is added to pack the dish with creaminess and more flavour and to provide a new texture to the palate. This combination provides both crunchiness and silkiness, which brings the tastebuds to life.

The yoghurt chutney is an understated yet vital part of the dish and it provides acidity and freshness which would otherwise be lacking. It can be served either on top or as a dipping sauce on the side – however either way is absolutely delicious. This is the perfect dish for any barbecue or summer meal when the sun is shining outside.

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Step by Step pictures of cutting Broccoli steak:

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Helpful tips and tricks to make Broccoli Steak and Paneer:

• Use the freshest broccoli, cut the outer green leaves. Trim the end of the broccoli and peel the lower stem.
• Make sure to cut the broccoli from the stem, not from the top. Start by cutting the broccoli in half straight down the centre. Cutting the two halves in half again if you are using a big head of broccoli. Make sure to cut in the middle of the stem or you may be left with some smaller pieces. Trim off all the florets that are not connected to the stem.
• Add the paneer pieces to the same marinade and marinate for 20-25 min.
• Adding the oil on top of the broccoli gives a nice char to the steaks.
• To save time you can also grill the paneer pieces in your panini maker whilst the broccoli is being grilled.
• Make sure the yoghurt sauce is hot and not too thick. You can also serve coriander chutney with paneer.

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Tandoori Broccoli Steak with Yoghurt Chutney

Serves: 6 Prep Time: 15 Minutes + Marination Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 medium heads of broccoli (450 grams)
• 1 tbsp sunflower oil

For Marinade:

• 1.5 cups yoghurt
• 4 cloves garlic
• 1" ginger
• 10 grams coriander leaves
• 10 grams mint leaves
• 1 tsp roasted gram flour
• 1 tbsp tomato puree
• 1 tsp red chilli powder
• 1 tsp chaat masala
• 1 tsp tandoori masala
• 1 tsp mustard oil
• 1/4 tsp salt

For Yoghurt Sauce:

• 3 tbsp roasted gram flour
• 1/4 cup yoghurt
• 1 cup water
• 10 grams mint leaves
• 10 grams coriander leaves
• 1 green chilli (2 if you want it spicy)
• 1.5 tsp ginger, roughly chopped
• 1/4 tsp red chilli powder
• 1/4 tsp salt
• 1/4 tsp chaat masala
• 1/4 tsp mustard seeds
• 1 whole dry red chilli
• Pinch of asafoetida (hing)
• 1 tbsp oil
• 1 tsp lemon juice

method

For Broccoli Steak:

1. Adjust the oven rack to the lower third position and pre-heat the oven at 210°C.
2. Trim the stem of the broccoli. Using a large knife cut the broccoli in half lengthwise through the centre. 
3. Cut 1.5" thick steaks from each half if the broccoli head is big, cutting as many steaks as possible. Trim any florets not connected to the stem. There should be 4-6 steaks in total. Keep aside. 
4. In a bowl add the yoghurt, tomato puree and roasted gram flour and whisk. Grind the ginger, garlic, mint leaves and coriander leaves in a grinder and add them them to the yoghurt mix alongside the remaining marinade ingredients. 
5. Brush the broccoli steak evenly and generously with the marinade mix. Drizzle sunflower oil on both sides and place on a rimmed baking sheet. Keep aside and let it marinate for 15-20 minutes.
6. Tightly cover the broccoli baking sheet with foil and bake in a pre heated oven for 5 minutes. Remove the foil from the tray and roast for 15-20 minutes flipping the broccoli once or twice until the edges are charred. Alternatively you can cook the broccoli on a grill.
7. Remove from the oven and serve hot with the yoghurt sauce.

For Yoghurt Sauce:

1. Put all the ingredients for the sauce, except the mustard seeds, asafoetida, oil and lemon juice in a mixer and grind. 
2. Heat oil in a pain over a medium. Add the mustard seeds, dry red chilli and asafoetida. Once the seeds crackle, add the above mix and stir till it thickens into a creamy mixture. Add lemon juice and adjust the seasoning to taste. Sprinkle with chopped coriander.

Did You Make This Recipe?

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